SEPT-OCT2016_flipbook_REV

It’s not so uncommon to walk into a supermarket or specialty food store and find a landmark Italian restaurant has started to “jar” their sauce and sell it to the public. What setsMichaels of Brooklyn apart from the rest? It’s not “jar” sauce … it’s “Sauce” in a jar!

Fresh and flavorful, you’ll love this deliciously authentic Italian classic. Serve with a crusty bread to soak up the juices…and enjoy!

DIRECTIONS: Heat pot of water for linguini. Add 1 tablespoon salt to water. Heat medium-large frying pan on medium high heat. (Suggest having all ingredients nearby or in bowls). Add Olive oil to pan, then garlic. Stir immediately. After 10-15 seconds, add drained clams. Next, add parsley, white wine, lemon juice, butter and clam juice Season with ½ teaspoon black pepper – more if you like it Simmer for 2-3 minutes or so or until sauce begins to thicken Turn heat off and toss about 1/3 of sauce with pasta and some of the cheese. Serve with remaining sauce on top of pasta – as you plate it to ensure even distribution of clam sauce Garnish with remaining cheese. Serves 4 to 6

INGREDIENTS: 2 cans whole baby clams, broth reserved 1 lb DaVinci Linguine Pasta 2 tablespoons DaVinci Olive Oil ¼ cup fresh parsley, chopped 3-4 cloves garlic, minced Juice of 1 lemon cut in half ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc ½ cube butter ½ cup grated romano or parmesan cheese Black pepper

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ROUSES.COM 39 7/19/16 3:57 PM